Chocolate Omega Bombs
+ Prep | 30 Minutes
+ Cook | X hour
+ Serves | approx 30
+ No Gluten, Dairy, Egg, Soy or Nightshades. Contains nuts.
This was a stroke of inspiration after a food photo shoot when I had a bunch of nuts and seeds left over looking all lonely in ramekins!
Among other nutrients, these contain the essential fatty acids Omega 3 and Omega 6, which can be harder to work into your diet if you don't particularly enjoy eating raw nuts and seeds.
Ingredients
+ list all ingredients here (para 2)
+ list all ingredients here (para 2)
+ 1/8 C Pumpkin Seeds
+ 1/8 C Sunflower Seeds
+ 1/8 C Linseeds
+ 1/4 C Hazelnuts
+ 1/4 C Macadamia nuts
+ 1/4 C Walnuts
+ 1/4 C Brazil nuts
+ 100g Whittaker's 92% Ghana Intense Dark Chocolate
+ 1 tsp Coconut Oil
Recipe Notes
+ It helps to chop up the Macadamia and Brazil nuts a little, otherwise you can be left with large pieces after blending!
+ After you have mixed the chocolate mix and seed-nut mix, the mixture should be a little wet. Otherwise it won't set in the molds. If it's too dry you may need more chocolate!
+ The entire block of chocolate has 6.4g of sugar which works out to 0.2g per bomb.
+ Choose organic, raw and if possible activated nuts and seeds.
Method
Place all the nuts and seeds in your blender and blend (or pulse) until a course mix remains (there should be no large pieces left - unless you want it like this!). Tip and scrape out into a large bowl.
Place broken up chocolate and coconut oil in a glass bowl and melt over a boiling pot (I prefer this method over using a microwave).
Combine the chocolate mix and the nut/seed mix using a wooden spoon. Mix thoroughly so all the nut/seed mix is covered in chocolate.
Spoon the mix into the molds.
Place molds into the fridge or freezer for 1 hour. Use personal preference here.
Depending on the material your molds are made out of, they may pop out or you might need to use a knife down one side to flick them out.
